Subchap E — Regulatory Requirements under the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act
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- Pt. 412 Label Approval §§412.1 to 412.3
- Pt. 416 Sanitation §§416.1 to 416.17
- Pt. 417 Hazard Analysis and Critical Control Point (haccp) Systems §§417.1 to 417.8
- Pt. 418 Recalls §§418.1 to 418.4
- Pt. 424 Preparation and Processing Operations §§424.1 to 424.23
- Pt. 430 Requirements for Specific Classes of Product §§430.1 to 430.4
- Pt. 431 Thermally Processed, Commercially Sterile Products §§431.1 to 431.12
- Pt. 439 Accreditation of Non-Federal Laboratories for Analytical Testing of Meat, Poultry, and Egg Products §§439.1 to 439.60
- Pt. 441 Consumer Protection Standards: Raw Products §441.10
- Pt. 442 Quantity of Contents Labeling and Procedures and Requirements for Accurate Weights §§442.1 to 442.5
- Pt. 500 Rules of Practice §§500.1 to 500.9